Cut the cooked and cooled
cheesecakes in half on the diagonal (alternately use thin slices of leftover
regular sized cheesecake).

Place a stick about half way
through each cheesecake. Carefully wrap
and freeze for at least 1 hour or until very firm.

Dip the cheesecakes into the
melted chocolate and place on a parchment lined baking sheet. Place the dipped cheesecakes in the
refrigerator (or freezer) until firm. Enjoy cold and refrigerate leftovers.